Sausage Pappardelle Zucchini

This past weekend I went to the most beautiful wedding! Patrick’s sister was married on this adorable rustic farm. She did an awesome job pulling everything together. One of my favorite parts was the smell throughout the venue. It was a blend of wood and fresh flowers. It made me think of Christmas. I had the honor of making her cake! She wanted a strawberry cake which is one of my favorites to make! I made a cream cheese buttercream and the filling was made with strawberry preserves from a local farmers market. 

Sausage Pappardelle Zucchini
Author: 
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Low carb zucchini pappardelle with spicy sausage and marinara
Ingredients
  • small white onion chopped
  • handful of fresh herbs chopped (parsley, basil, and oregano)
  • 2 cloves of chopped garlic
  • 4 links of spicy sausage
  • 1 tsp of crushed red pepper
  • ¼ cup of olive oil
  • 1 can of whole peeled tomatoes
  • 1 cup of mushrooms
  • 2 tsp of tomato paste
  • 1 tsp of sugar
  • 3 zucchinis spiraled
  • grated cheese
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a pan drizzle the sausage with olive oil
  3. Add half of the chopped onion and the mushrooms
  4. Bake for 20 minutes until the sausage is golden brown
  5. Let cool
  6. In a sautee pan heat up a little olive oil, the onions, garlic, and crushed red pepper
  7. Add the zucchini for sautee for 5 minutes
  8. Remove the zucchini and set to the side
  9. Add a little more olive oil in the pan, the whole tomatoes (break up with a fork), tomato paste, and sugar
  10. Cook down for about 15 minutes
  11. Slice the sausage and add to the sauce with the roasted mushrooms and onions
  12. Season with salt and pepper
  13. Add in the fresh herbs
  14. Pour sauce over the zucchini and grate the cheese on top

 

Zucchini noodles are the closest I can get to the real thing. These thick spirals of zucchini are sautéed with fresh garlic and olive oil. I made Patrick’s portion with a blend of zucchini pappardelle and egg noodles. If you aren’t concerned with the carbs that is a super delicious way to ease yourself into the zucchini noodle world.

We picked up these spicy Italian sausages from Whole Foods. I roasted them with olive oil, mushrooms, and onion. They are perfect with this marinara sauce!

This sauce is  a blend of fresh garlic, herbs, crushed whole tomatoes, olive oil, tomato paste, and crushed red pepper. You can just toss the zucchini lightly in the sauce, but I love extra sauce for the zucchini to soak up.

We love fresh grated cheese on our pasta. When you are using such simple ingredients it is important to pair with a really good quality cheese. I really like pecorino or parmesan. Something with really good texture and salt.

zucchini papparedelle

I hope you try this recipe! Enjoy!

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Herb Shrimp and Salmon with Roasted Brussel Sprouts

herb salmon

Happy Wednesday! We live right outside our town square. Tons of adorable restaurants and  shops  line the streets. On the weekends they close everything down and set up a mini farmers market for all the locals. However, this week we have been taken over by movie producers! They have been filming in the square all week. Refreshing all of the shops with fun new names. When we were coming home today they had just finished setting up a scene with a bunch of smashed cars. As much as I wish we didn’t have the traffic detours – I do think it is very cool to see.

herb salmon

I have been so excited to share this recipe! One of my favorite things to make after a long day at work is some kind of grilled seafood over roasted veggies. This recipe is so bright and fresh. I used the marinade and spice blend on jumbo shrimp as well as salmon fillets.

herbo salmon

The Rodelle Seafood Seasoning is the perfect addition to my favorite recipe. You can check it out here! They created a blend of herbs, chunky salt, and sesame seeds perfect for any seafood cravings! My marinade is a very simple mix of fresh parsley, basil, lemon, and olive oil. Top with a little of the Seafood Seasoning and grill! I love that this meal comes together in 30 minutes.

Patrick likes to eat his seafood with basmati rice. I just eat with lots of veggies to stay low carb. Either way is a winner!

Herb Shrimp and Salmon with Roasted Brussel Sprouts
Author: 
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Grilled Herb Shrimp and Salmon
Ingredients
  • 2 salmon fillets (8 oz total)
  • ½ pound of jumbo shrimp peeled and cleaned
  • zest and juice from 3 large lemons
  • 2 tbsp of Rodelle Seafood Seasoning
  • ¼ cup of olive oil
  • 1 cup of mixed chopped herbs ( I used basil and parsley)
  • 2 cups of grape tomatoes
  • 2 cups of brussel sprouts chopped
  • ½ cup of purple cabbage chopped
  • 2 cloves of chopped garlic
Instructions
  1. Preheat a grill or grill pan
  2. In a large bowl mix the herbs, lemon juice, lemon zest, and olive oil
  3. Reserve a little of the marinade to drizzle over the seafood once finished
  4. Add salmon fillets and shrimp to the marinade
  5. Preheat the oven to 400 degrees
  6. On a large baking dish spread out the brussel sprouts, cabbage, and tomatoes
  7. Drizzle with olive oil
  8. Season with garlic, salt and pepper
  9. Cook for 20 minutes or until brussel sprouts are golden and tender
  10. Season the shrimp and salmon with the seafood seasoning
  11. Grill until the shrimp pink with a slight charr and salmon is warm all the way through
  12. Serve over the veggies and drizzle the remaining marinade over the top

Even though fall is just around the corner- you can enjoy a little taste of summer year round!

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Low Carb Marinated Chicken Thigh Fajitas

chicken thigh fajitas

These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.

chicken thigh fajitas

It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from kelliericecakes.com so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything.  That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!

chicken thigh fajitas

Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.

chicken thigh fajitas I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!

Low Carb Marinated Chicken Thigh Fajitas
Author: 
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Marinated chicken thighs served with all the fajita trimmings.
Ingredients
  • 1 pound of chicken thighs
  • 2 tbsp of cumin
  • 2 tbsp of garlic powder (or fresh!)
  • ½ tbsp of red pepper
  • 1 tbsp of smoked paprika
  • salt and pepper
  • juice from one lime
  • ¼ cup of olive oil
  • 2 cups of sliced bell peppers
  • 1 onion sliced
  • 1 cup of bella mushrooms
  • 1 cup of grape tomatoes
  • salt and pepper
  • drizzle of olive oil
  • Toppings- shredded cheese, lettuce, hot sauce, lime
Instructions
  1. Pre heat the oven to 400 degrees and a grill (or grill pan on the stove)
  2. Mix all the spices, lime and olive oil and pour over the chicken
  3. Let marinate in the fridge
  4. Toss the veggies in the olive oil with salt and pepper
  5. Dump onto a roasting pan and cook for 20 minutes
  6. Grill the chicken on a grill or grill pan
  7. Let rest then slice thinnly
  8. Top with lettuce, cheese, hot sauce and lots of lime juice!

chicken thigh fajitas

I hope you enjoy! Don’t forget- if you aren’t low carb then definitely serve with some fluffy tortillas!

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Pimento Cheese Burgers

pimento cheese burger

We are finally moved in to our new house! Well technically we moved in 3 weeks ago, but I finally had a chance to move all my photography props and lights into our make shift studio. The natural lighting here is so amazing and I am excited to start working on recipes. We have so much more room here. At our last place (while we loved it) everything just felt so cramped and there was not much kitchen space. I am just so inspired here in the new space! Now lets talk about these pimento cheese burgers!

pimento cheese burger

These burgers are the first recipe I photographed here! Perfectly soft onion rolls with a medium rare steak burger topped with melted cheddar and pimento cheese. The perfect side for me were these garlic sweet potato fries! We served ours with lots of dill pickles, fresh tomatoes, lettuce and crispy bacon.

pimento cheese burger

After uploading these pictures I am absolutely craving another bite. We just bought a hot sauce called “the sauce”. It is so peppery and tart! I would love to tell you we did not go through a whole bottle in 2 weeks, but… we did. I highly recommend a side of hot sauce for these garlic fries.

Pimento Cheese Burgers
Author: 
Recipe type: Burger
Prep time: 
Cook time: 
Total time: 
Serves: 2 big burgers
 
Pimento cheese burgers topped with lots of fresh ingredients!
Ingredients
  • Soft onion rolls
  • preformed burger patties (I prefer steak burgers)
  • sliced cheddar
  • ½ cup of pimento cheese
  • 8 pieces of thick cut bacon
  • sliced tomato
  • lettuce
  • dill pickle chips
  • mayonnaise
  • 2 sweet potatoes sliced into wedges
  • 2 tbsp of garlic powder
  • salt and pepper
  • 1 tsp of canola oil
Instructions
  1. preheat the oven to 400 degrees
  2. place bacon on a cooking sheet and bake until crisp (about 10 minutes)
  3. let drain on some papertowel
  4. Lay the potatoes on another baking sheet and drizzle a little cooking oil on them
  5. season liberally with salt and pepper then sprinkle the garlic powder
  6. cook for 15 minutes then flip
  7. then finish for another 15 minutes
  8. heat a saute pan over medium high and add the oil
  9. salt and pepper the burger patties and place them in the pan once hot
  10. I like to cook my burgers for 3 minutes then flip, cook to an internal temp of 135 then let rest
  11. top with cheddar slices
  12. to build your burger put a little mayo and dill pickles on the bottom of the bun
  13. top with the burger
  14. top with pimento cheese and bacon
  15. add lettuce and tomato
  16. serve with fries

pimento cheese burger

Enjoy!!!!

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Short Rib Chili (Instapot Version)

Short Rib Chili

Okay. That’s it. I am convinced that beef short rib meat is the only meat I will ever need. forever. Something about it just always results in the most tender juicy bites. Even though we have a constant rotation of beans, beef, chicken, various sea foods, and pork I always end up back at beef short ribs. We use them in every kind of recipe. So it shouldn’t surprise you that short rib chili is up next!

Short Rib Chili

I’ve always grown up eating ground beef chili or turkey chili. When I met Patrick he never liked any ground meats in my recipes. So I would start butchering my own cuts of meat tailored to the recipe. This short rib chili was made in the instapot. It is packed with flavor and ready in 30 minutes. You can definitely skip the meat in this version and have a vegetarian chili. I promise it would be just as good. This whole recipe really comes down to one very special ingredient.

Short Rib Chili

Rodelle organic cocoa powder. I’ve been putting cocoa in my chili for years, but something about the Rodelle cocoa really takes it over the edge. It is such a dark pure powder that pairs perfect with the chili spices. You can’t taste cocoa at all. It just gives the flavors so much more depth.

This is the kind of meal I want in cold weather after a long day at work. It is so warm and filling. Perfect with a generous sprinkle of sharp cheddar.

Short Rib Chili (Instapot Version)
Author: 
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich beef short rib chili.
Ingredients
  • 1 pound of boneless beef short ribs cubed
  • 1 can of roasted chopped tomatoes
  • 1 can of tomato paste
  • 2 tbsp of chili powder
  • 2 tbsp of cocoa powder
  • 1 tsp of italian herbs
  • 1 can of rinsed dark kidney beans or chili beans
  • 1 tsp of cayenne pepper
  • 1 cup of chopped onions
  • 1 poblano pepper seeded and chopped
  • 1 tsp of chopped garlic
  • 1 cup of beef broth
  • 2 tbsp of olive oil
  • 1 tsp of sugar
  • salt and pepper to taste
  • Toppings- cheddar, fresh tomatoes, jalapenos, cilantro, sour cream, hot sauce
Instructions
  1. In your instantpot use the saute feature
  2. Pour in the olive oil
  3. add in the beef
  4. lightly brown and add in the onion and garlic
  5. turn saute off and switch to meat/stew
  6. Pour in the rest of the ingredients
  7. Cook for 25 minutes
  8. let the steam out and rest for 5 minutes
  9. top as desired

Short Rib Chili

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Sweet and Spicy Teriyaki Chicken Tacos

teriyaki tacos

My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!

teriyaki tacos

PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.

teriyaki tacos

The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.

teriyaki tacos

A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!

teriyaki tacos

Sweet and Spicy Teriyaki Chicken Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
Ingredients
  • 1 pound chicken thighs
  • ½ cup of teriyaki sauce
  • 1 tsp brown sugar
  • 1 tsp of garlic powder
  • 1 tsp of cayenne pepper
  • 1 cup chopped fresh pineapple
  • 1 cup chopped onions
  • 2 cups of cooked basmati rice
  • 1 tsp of dried ginger
  • 1 tsp of black sesame seeds or toasted sesame seeds
  • 1 tsp of butter
  • shredded cheddar
  • pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
  • Sour cream
  • Hot sauce
  • low carb tortillas
  • limes
Instructions
  1. In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
  2. If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
  3. Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
  4. To assemble-
  5. Fill tortilla with rice, chicken, cheese, sour cream, and pico.
  6. Squeeze lots of lime over the top
  7. Serve with hot sauce

teriyaki tacos

Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!

 

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Better Burrito Bowls

burrito bowl

2018 is here! I can’t believe how fast the holidays flew by for us! I know everyone usually says “new year. new you”, but this year I have a wedding to get ready for! My game plan is a better healthier version of myself. We already cleaned up all the holiday decorations and removed a lot of the holiday sweets from the house.

Now I am not a big snack person, but I think that is what has been holding me back. So instead of my usual one medium meal and one big meal a day I am going to have tiny meals throughout the day. I have also decided to give up diet coke Sunday-Friday. If I do well during the week I’m going to allow myself to have it on Saturdays because it really is my all time favorite treat.

burrito bowl

One of my favorite foods in the world are burritos. Breakfast, lunch or dinner there is a burrito for every time of the day. Obviously burritos are not going to help me on my health journey so I had to think outside of the tortilla. Burrito bowls are my go to at places like Chipotle, but I wanted to make it a little bit healthier.

burrito bowl

You can definitely switch out the ingredients that I used to make it even lower in calories. The most important ingredient for me is the homemade pico de gallo. I could eat this on literally anything. Yesterday I had some red pepper hummus and celery, but I topped each bite with pico because I am obsessed!

burrito bowl

Better Burrito Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthier burrito bowls filled with grilled chicken and veggies!
Ingredients
  • 1 pound chicken breast
  • (season with salt pepper and olive oil)
  • 5 roma tomatoes chopped
  • 1 small yellow onion chopped
  • ½ cup of jalapenos (fresh or pickled)
  • ¼ cup of chopped cilantro
  • juice from 1 lime
  • salt and pepper
  • chopped lettuce
  • 1 cup of basmati rice cooked and fluffed
  • 1 more lime zested and juiced
  • shredded cheddar cheese
  • light sour cream
  • red onion sliced
  • hot sauce
Instructions
  1. Preheat a grill or grill pan.
  2. Mark your chicken and cook through
  3. Cool and slice
  4. saute the sliced red onion with a little more olive oil
  5. Add lime zest and lime juice to the rice with a little salt and pepper
  6. For the pico- in a bowl add the lime juice, onions, tomatoes, jalapenos, salt and pepper
  7. To assemble your bowls-
  8. Add lettuce and rice to a bowl
  9. Top with chicken and onions
  10. Spoon pico on top with a sprinkle of cheese
  11. I love lots of hot sauce on mine and a little sour cream!

burrito bowl

I hope you all try to make your version of a healthier burrito bowl! Happy New Year!

 

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Holiday Roast with Chimichurri

holiday roast

We are all about some turkey in our house. I love trying different cooking methods in search of the perfect juicy bird. For those of you that do not want to go the traditional route this year I definitely recommend trying a beef roast. It is even easier to prep than a turkey and it is absolutely delicious with all the traditional Thanksgiving sides.

holiday roast

The chimichurri is so fresh! I love drizzling it over the roast and veggies. Honestly we like dipping super soft rolls into our sauce too! I like a super thick crust on my roast. You do not have to char your meat as much as I did, but I promise it was fantastic! I just love the difference in textures between a crunchy seasoned crust and super juicy buttery meat.

holiday roast

Smoked Gouda mashed potatoes are totally optional, but a big must in our house! The meat is so perfect by itself you could just roast off whatever veggies you have and serve.

holiday roast

My all time favorite sandwiches consist of prime rib or roast beef. Layers of beef with a horseradish mayo, fresh lettuce, tomato, and peppers with some sort of melty cheese.  I blame my dad. To this day he lives to find hole in the wall restaurants with incredible prime rib sandwiches.

Holiday Roast with Chimichurri
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Flavorful crusted beef roast with fresh chimichurri.
Ingredients
  • For the beef-
  • One beef roast or prime rib round 8 pounds (more or less based on your serving needs)
  • 5 garlic cloves smashed
  • 2 tsp of sea salt or kosher salt
  • 2 tsp fresh cracked pepper
  • 1 tsp of garlic powder
  • 1 tsp of dried oregano
  • 1 tsp sugar
  • 1 tsp of crushed red pepper
  • 2 tbsp of butter, melted
  • 1 cup of water
  • ¼ cup of soy sauce
  • ⅛ cup of Worcestershire sauce
  • 2 tsp olive oil
  • For the chimichurri:
  • 1 cup of chopped fresh parsley
  • ½ cup of chopped fresh basil
  • 1 garlic clove
  • ¼ cup of olive oil
  • 2 tbsp of red wine vinegar
  • juice from one large lemon
  • salt and pepper
  • 1 tsp of honey
Instructions
  1. Use a fork to poke holes all over the beef roast
  2. In a large bowl mix together the water, Worcestershire, soy sauce, red pepper, garlic, sugar
  3. Add the beef and marinade in the refrigerator for at least 30 minutes
  4. Dry the beef with paper towels and sprinkled liberally with the salt, pepper, garlic powder, and oregano
  5. Preheat the oven to 325 degrees
  6. In a large pan add a little olive oil and on medium high heat sear the meat on each side
  7. Move to a roasting pan and drizzle with a little more olive oil
  8. Roast for 30 minutes then check the internal temp
  9. (I just leave the thermometer in and cook until 120 degrees)
  10. Drizzle a little melted butter over the top and add a little more salt and pepper (just a pinch)
  11. Cook until 130 degrees for medium rare
  12. Let rest for at least 15 minutes this will bring the temp to around 135-140
  13. For the chimichurri:
  14. In a food processor combined all the ingredients and pulse until smooth
  15. Add more olive oil if you want a more liquid consistency
  16. Season with the salt and pepper to your taste

This roast is so juicy and packed full of flavor! You can even slice up the leftovers (if you have any!) for roast beef sandwiches! Just imagine a little of that roast on a soft fluffy roll with the chimichurri… yuuuum.

holiday roast

Don’t forget to tag me @kelliericecakes if you try this recipe out!!!! Happy eating! 🙂

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Jerk Chicken and Rice

jerk chicken and rice

This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!

jerk chicken and rice

I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!

jerk chicken and rice

This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!

jerk chicken and rice

The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone).  This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.

I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.

5.0 from 1 reviews
Jerk Chicken and Rice
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
Ingredients
  • For the chicken:
  • 1 whole chicken 4-6 pounds
  • 2 tbsp of cooking oil
  • 2 tbsp of paprika
  • 1 tbsp of cayenne pepper
  • 2 tbsp of salt
  • 2 tbsp of garlic powder
  • 5 cloves of garlic chopped
  • ¼ cup of chopped yellow or white onions
  • ¼ cup of fresh chopped herbs ( I used basil)
  • ½ tbsp of nutmeg
  • ½ tbsp of all spice
  • zest from 1 lime
  • juice from 1 lime
  • For the rice
  • 4 tbsp of butter
  • 2 cups of basmati rice
  • 1 cup of water
  • 1 can of coconut milk
  • 1 can of rinsed pinto beans
  • 2 tbsp of garlic powder
  • juice from 1 lime
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
  3. In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except ½ tbsp of paprika and ½ tsp of salt
  4. Add the chicken and massage the marinade over the chicken and under the skin
  5. Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
  6. Set to the side while you prep the rice
  7. In a roasting pan add all the ingredients from the rice section and stir lighty
  8. Add a grill rack to the top of the roasting pan ( I used a cookie rack)
  9. Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
  10. Take any remaining marinade and dump on top of the chicken
  11. Season with left over paprika and salt
  12. Roast for 20 minutes
  13. Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
  14. Let rest for 10 minutes before slicing
  15. Dress with a little more lime juice!

jerk chicken and rice

I think next time I am going to try this recipe with a small turkey! I just want all these flavors all the time now. Seriously one of the easiest most delicious chicken recipes I have ever made!

 

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Spicy Beef Hot Pot

spicy beef hot pot

Hot Pot is one of those things that I think you either love or you hate. Most restaurants will have individual burners or share burners filled with savory broth. You cook a selection of meats and vegetables in your own simmering broth. Our favorite place also has a sauce bar. All you can eat chili oil? Sign me up! I did not go traditional today. I took all my favorite things from Hot Pot and made it a much easier clean up.

We had a new market open near us and I am almost embarrassed to tell you how many times we have been in the past 2 weeks. I say almost embarrassed because then I remember all the different kinds of dumplings and pork buns we have tried. Patrick is borderline obsessed with a little Ramen restaurant in the food court. Which is how this recipe came about this weekend. It has been threatening to snow flurry all weekend and every part of me wanted a rich beef soup. Not just any beef soup though. A hot pot style soup. Something with a rich broth and tons of goodies.

spicy beef hot pot

Most of these ingredients you can find right in your local grocery store. We purchased ours at a new local Asian market. If you have one close by definitely check it out! The herbs and vegetables are usually a fraction of the cost compared to local grocery stores. The selection is out of this world, and you can usually find really good deals on butchered meats.

spicy beef hot pot

I used pre-cubed rib eye. You can use any kind of beef you would like. Sliced brisket, stew meat, skirt steak sliced against the grain… anything works as long as you brown/sear the meat first.

Now lets talk about your heat tolerance. Mine is high- as in I tap out when fire comes out of my ears.  Patrick’s kids usually can handle fairly spicy, but I think this recipe would terrify them. So I am going to give you some options to make this family friendly.

If you are going to an Asian market you can pick up a hot pot starter. These are also available online or you could definitely make it yourself.

spicy beef hot pot

When searching for your hot pot base definitely take into account your heat preference. If you are more of a mild to medium spicy I would completely stay away from anything with Szechuan Peppercorns. I don’t think they are necessarily spicy, but sometimes you can get a bite that will unexpectedly numb your entire mouth. In theory I believe they are used to allow you to taste all the flavors in the hot pot, but if this is your first time making a recipe like this I would just skip them.

To build the base you will start by browning/ searing your meat. This is going to help tenderize the meat as well as build a lot of great flavor. Removed the meat then add in your broth and spices. Bring the broth to a rolling boil then drop down to barely a simmer before adding the meat back into the pot. Do not skip this step because it is going to give you super juicy bites of tender meat instead of chewy bites.

spicy beef hot pot

You can literally add anything to this soup. Some of my favorites are- mushrooms, cabbage, spinach, tomatoes, onion, egg, soup dumplings, noodles. Today we are using pork soup dumplings, shiitake mushrooms, garlic, Chinese noodles, and lots of fresh basil.

You can use any kind of dumplings you prefer, but I like the tiny bite size square dumplings. You can also have a dumpling sauce on the side for dipping. Yum!

Spicy Beef Hot Pot
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy broth simmered with rib-eye, garlic, and mushrooms. Poured over basil, dumplings and Chinese noodles.
Ingredients
  • 6 cups of beef stock
  • ½ pound of cubed or sliced steak
  • 1 tsp of canola oil
  • 2 tbsp of chopped garlic
  • 1 cup of fresh herbs
  • 1 cup of mushrooms
  • 4 oz or 2 servings of dried pasta such as Chinese noodles, ramen, or spaghetti
  • 2 cups of dumplings
  • ¼ cup of hot pot base (Little Sheep is a good brand and I believe they sell it at Walmart)
  • Homemade Starter
  • If you want to make your own starter-
  • ¼ cup of canola oil
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp of soy bean paste
  • 1 tsp of cayenne or white pepper (depending on your heat level)
  • 1 tsp of garlic
  • 1 tsp of crushed red chili (optional)
  • 1 tsp of whole cloves (optional)
Instructions
  1. In a large soup pot heat 1 tsp of canola oil over medium heat
  2. Add in your meat careful not to crowd
  3. Brown/ sear your meat and set to the side
  4. Add in the chopped garlic and mushrooms
  5. Lower the heat and pour hot pot base over the top
  6. Add in the broth
  7. Bring to a boil
  8. Lower to barely a simmer (too hot will toughen your meat)
  9. Add the meat back in and simmer for 30-40 minutes
  10. minutes before serving add your noodles
  11. minutes before serving add in your dumplings
  12. Garnish with fresh herbs ( I love basil, but cilantro works too)
  13. Serve with a dumpling sauce and sriracha
  14. Or even a crusty hunk of bread

spicy beef hot pot

My Italian roots poked out a little here and I served mine with a load of crusty sourdough bread. Now before you judge my carbs on carbs on carbs just try a piece of warm bread dipped in this broth. It is so delicious!

I hope you enjoy my twist on a classic dish!

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